Garlic-marinated top sirloin cap steaks (2 count)

Garlic-marinated top sirloin cap steaks (2 count)

No Antibiotics, No Hormones, Responsibly Raised, No Added Sugar, Paleo

Also known as culotte or picanha, top sirloin cap steak is a favorite cut of chefs around the world, especially for grilling. Tender and juicy with big, beefy flavor, this cut has been marinated with our custom garlic sauce and is ready to hit the grill. Cook for 3 to 4 minutes per side over medium high-heat, rest, and cut across the grain.

Keep refrigerated. Previously Frozen. Best if used within 5 days of receipt.

Ingredients: Beef, garlic-herb rub (dehydrated garlic, salt, black pepper)., garlic-herb rub (dehydrated garlic, salt, black pepper).

Instructions

1

Choose your cooking method

Stovetop

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 4 to 6 minutes for medium-rare.

Grill
  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
Prepare a medium-hot fire on one side of a grill. Set the steaks on the grill directly over the heat and cook, turning once, until lightly charred, about 4 to 6 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.

Nutritional Information

Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

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